This is comfort food at its finest, and especially on a cool Fall evening! I had left over Enchilada Sauce and couldn't let it go to waist, so off to Pinterest I went to get some inspiration. First thing that obviously popped up was Chicken Enchiladas, however you know I try to avoid carbs so why not just scrap the tortillas entirely. To add that extra filling I took literally whatever veggies I had in my fridge chopped them up and threw them in. Just thinking about it now and looking at the picture below is making me want to remake this dish. So delicious. So easy to make. Ingredients and Directions, as well for my homemade Enchilada Sauce, are below.
1. Chicken Breast - 3 Shredded
2. Enchilada Sauce (Ingredients and Directions HERE)
3. Cheese - Shredded
4. Green Onion - 1/2 Chopped
5. White Onion - 1 Chopped
6. Red Pepper - 1/2 Chopped
7. Yellow Pepper - 1/2 Chopped
8. Jalapeno - 1/4 Finely Chopped
9. Garlic - 3 Cloves Pressed
10. Salt and Pepper - To Taste
11. Olive Oil - 1 Tbsp
1. Pre-heat oven to 450 degrees and bake Chicken Breasts for 20 minutes. Season Chicken with Salt and Pepper to taste.
2. While Chicken is baking, place Olive Oil in a frying pan to cook White Onion, Red Pepper, Yellow Pepper, Garlic, and Jalapeno. Season with Salt and Pepper to taste and cook until soft, approximately 8-10 minutes.
3. Remove from Chicken from oven, let sit, and then shred.
4. In a baking dish place shredded Chicken at the bottom, layering Onion, Peppers, Garlic, and Jalapeno on top, then spoon Enchilada Sauce over top (ensuring all Chicken and Veggies are covered with sauce), top with shredded Cheese and chopped Green Onion.
5. Put the baking dish in the oven until Enchilada Sauce has warmed and Cheese has melted, approximately 5-10 minutes.
6. Remove from oven and let cool for a couple of minutes. Then serve and ENJOY!